Beetroot Paratha


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This paratha is very easy to make. Eye appealing paratha....even those who dont eat or like beetroot, they will readily gulp this paratha...

Coriander adds a neww refreshing flavour th this paratha...

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Beetroot Paratha recipe - How to make Beetroot Paratha



Preparation Time:    Cooking Time:    Total Time:     3Makes 3 serving

4 cups wheat (gehun) flour
2 medium beetroot
6 green chillis
1/4 cup coriander (dhania) leaves
2 tsp coriander (dhania) seeds
1/2 tsp cumin seeds (jeera)
1/2 tsp sesame seeds (til)
salt to taste
oil for cooking
  1. In a mixing bowl, add wheat flour, little salt and knead into a soft dough with water. Keep it covered for about 30 minutes.
  2. Grind coriander seeds to a coarse powder. Finely chop green chillies and cilantro leaves. (Add green chillies keeping in mind the sweetness of beetroot.) Peel the beetroot skin and grate it.
  3. Stuffing: Heat about 1 tbsp oil in a pan and add cumin. After a minute, add grated beetroot and green chillies. Saute till beetroot is cooked and moisture is lost. Add ground coriander seeds, sesame seeds and salt. Continue cooking at low flame till the stuffing turns dry. Turn off the heat and
  4. Make round balls of the wheat dough and roll each one big enough (about 4-5 inches diameter) to hold the stuffing.
  5. Place 1 - 2 tbsp stuffing in the centre and gather the edges into a round ball. Let the stuffed balls rest for a couple of minutes. Roll each stuffed ball gently dusting wheat flour, like roti.
  6. Heat a griddle/tawa and roast rolled stuffed parathas both sides using butter or oil.
  7. Serve hot beet parathas with curd, chutney, pickle or curry.

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This recipe was contributed by shalinivenkatesh on 29 Oct 2011

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